Lemon Pizza with mozzarella, garlic, extra-virgin olive oil, Parmesan, parsley, and bright fresh lemon — simple ingredients, huge flavor. Lemon Pizza that’s zesty, creamy, and irresistibly crisp.

Lemon Pizza is the sunshine-y white pizza you didn’t know your weeknight needed. It’s bright, creamy, and wildly versatile — gorgeous as a light dinner, a date-night starter, or the star of your next girls’ night. Today we’re taking that classic lemon-garlic-olive oil brine and dialing it in with make-ahead tricks, diet-friendly swaps, and pro tips so your crust turns out crisp, never soggy. Buckle up: we’re about to turn lemons into a pizza you’ll crave all year.

What Makes This Lemon Pizza Special?

• Creamy + zesty balance: Fresh lemon zest and juice cut through melty mozzarella and nutty Parmesan — bright without being bitter.
• Flavor-locking “brine”: We dimple the dough so the lemon-garlic-olive oil sinks in (hello, crispy edges and mega flavor).
• Hot-oven method: Stone or inverted sheet pan tricks for a pizzeria-style bottom crust at home.
• Diet-friendly options: Clear gluten-free and vegan pathways (with real product-swap guidance), not just a footnote.
• Leftovers that re-crisp: Air-fryer and oven reheat directions so tomorrow’s slice still snaps.

Ingredient Notes

Minimal ingredients, maximum glow-up. Here’s how to pick the best of each:

• Pizza dough: Use your favorite dough (store-bought is fine). For a rollable option, see our Chicken Bacon Ranch Stromboli — it uses a thin pizza dough that bakes up beautifully for this style.
• Olive oil: Extra-virgin adds fruitiness; don’t be shy — it carries the lemon and garlic.
• Lemon: Use zest + juice. Zest = aroma; juice = sparkle. Slice paper-thin rounds for topping so they mellow in the heat.
• Garlic: Finely grated or pressed to disperse evenly in the brine.
• Mozzarella: Fresh is dreamy; pat it dry to avoid wet spots. Low-moisture shredded works too for extra browning.
• Parmesan: Finely grated for a salty, nutty finish. Pecorino works if you like it sharper.
• Parsley: Chopped and added both in the brine and after baking for color and freshness.
• Optional heat: Red pepper flakes or a drizzle of hot honey for sweet-heat (insanely good).

How To Make Lemon Pizza

1. Preheat like you mean it: Place a pizza stone (or inverted sheet pan) on the middle rack and preheat to 475–500°F (245–260°C) for at least 30 minutes. Hot surface = crisp base.
2. Mix the lemon-garlic brine: In a jar, combine 3 tbsp extra-virgin olive oil, 1 small grated garlic clove, zest of 1 lemon, 1–2 tsp lemon juice, 2 tbsp chopped parsley, 1/4 tsp fine salt, and black pepper. Shake until emulsified.
3. Shape the dough: On parchment, gently stretch 10–12 oz dough into a 10–12 inch round. Use fingertips to make shallow dimples across the surface.
4. Flavor the base: Spoon 2/3 of the brine over the dough so it settles in the dimples. Scatter mozzarella evenly. Top with a few ultra-thin lemon slices (optional but gorgeous).
5. Bake: Slide the parchment onto the hot stone/sheet. Bake 8–12 minutes until the crust is golden and the cheese is bubbly with toasted spots.
6. Finish + serve: Brush or drizzle the remaining brine, shower with Parmesan and more parsley, slice, and serve immediately.

Pro Tips

• Pat the mozzarella dry: Water is the enemy of crisp. Five paper-towel dabs now save sogginess later.
• Go thin on lemon slices: Use a mandoline or a sharp knife. Paper-thin = fragrant, not bitter.
• Stone hack: No stone? An inverted sheet pan preheated for 30 minutes delivers a shock of heat similar to a stone.
• Par-bake for extra crisp: If your dough runs thick, par-bake 3 minutes, then add cheese and lemon and finish.
• Air-fryer reheat: 375°F (190°C) for 3–5 minutes revives the crunch fast (more on that below and in our Air Fryer archive).

Storage & Reheating

• Fridge: Cool completely; store slices in an airtight container up to 2 days.
• Freeze: Freeze slices on a tray, then bag up to 3 months. Thaw in the fridge before reheating.
• Best reheat (oven): 400°F (200°C) on a preheated sheet for 5–8 minutes — restores a crisp base.
• Best reheat (air fryer): 375°F (190°C) for 3–5 minutes. Watch for bubbling cheese.
• Avoid microwave: Unless you like floppy crust (we don’t judge… but we’ll nudge).

Variations & Substitutions

• Gluten-Free: Use a quality GF crust. Par-bake 2–3 minutes before adding toppings for extra structure.
• Vegan: Swap mozzarella and Parmesan for plant-based versions, or use a creamy garlic cashew spread base and finish with nutritional yeast.
• Herb swap: Basil, chives, or arugula (add arugula after baking with a squeeze of lemon).
• Heat lovers: Red pepper flakes before baking, or a post-bake drizzle of hot honey.
• Crunch factor: Toasted pine nuts or walnuts after baking for texture.
• Make it a meal: Add shredded rotisserie chicken or dollops of ricotta. Pair with Homemade Cheesy Garlic Breadsticks for the full pizzeria vibe.

Lemon Pizza is a total mood: bright, elegant, and shockingly simple. With a handful of pantry staples and a hot oven, you’ll get a crisp, lemon-kissed pie that tastes like it came from your favorite neighborhood spot — only faster.

FAQ

Lemon Pizza

Lemon Pizza made with mozzarella, garlic, extra-virgin olive oil, Parmesan, parsley, and fresh lemon. Bright, crisp, and easy with gluten-free & vegan options, pro tips, and foolproof reheating.

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Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Proofing Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

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Ingredients

  

For the Dough

• ▢ 1 ball pizza dough homemade or store-bought
• ▢ For the Citrus Herb Oil
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 tablespoon water
• ▢ 1 tablespoon fresh parsley finely chopped
• ▢ 1 small garlic clove finely grated
• ▢ 1 teaspoon fresh lemon zest
• ▢ 1 teaspoon fresh lemon juice
• ▢ ¼ teaspoon fine salt
• ▢ ¼ teaspoon freshly ground black pepper

For the Topping

• ▢ 5 oz 150g fresh mozzarella, cut into ½-inch pieces
• ▢ 1 small lemon thinly sliced (seeds removed)

For the Finish

• ▢ 1 tablespoon fresh lemon juice
• ▢ 2 tablespoons grated Parmesan cheese
• ▢ 1 tablespoon fresh parsley chopped
• ▢ Freshly ground black pepper to taste
• ▢ Red pepper flakes optional

Instructions

• If using homemade dough, prepare it and allow it to rise until doubled in size (about 1 hour)
• Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes
• While the oven preheats, prepare the citrus herb oil by combining olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a small jar with a lid
• Secure the lid and shake vigorously until well emulsified
• If using fresh mozzarella in water, drain well and pat dry with paper towels to remove excess moisture
• Place a large piece of parchment paper on a pizza peel or the back of a baking sheet
• Gently stretch the pizza dough on the parchment paper to form approximately a 9×13 inch oval or round shape
• Use your fingertips to create small dimples across the surface of the dough
• Drizzle the citrus herb oil evenly over the dough, allowing it to pool in the dimples
• Distribute the mozzarella pieces evenly across the dough
• Arrange a few thin lemon slices on top (use sparingly as they can be intense)
• Carefully slide the pizza with the parchment paper onto the preheated stone or baking sheet
• Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned
• Remove from the oven and immediately drizzle with fresh lemon juice
• Sprinkle with grated Parmesan cheese and additional chopped parsley
• Finish with freshly ground black pepper and optional red pepper flakes
• Slice and serve immediately while hot

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